NUTRITIONAL QUALITY AND SPECIAL DIETARY FACTORS Ch 3 ➤ “Ketone bodies” ➤ It is necessary to have fats in the diet.

➤ “Ketosis”
ALMOST EVERY HOUSEHOLD HAS AT LEAST ONE OF THESE ➤ Saturated, Monounsaturated, Polyunsaturated.
➤ CHO helps the body to burn fat properly.
➤an Infant / Baby ➤ Many foods contain a combination of these three types, with
➤ Pregnant ➤ Sugars are simple carbohydrates. one type predominating.
➤ Elder (60 years and above) ➤ Simple sugars (glucose)are small compounds (6 carbon ➤ Saturated- Solid at room temp.
➤ Sick (NCDs) atoms) ➤ Major Source: Meat, Fish, Poultry, Eggs, Dairy products, Solid
➤ Other family members of different age groups (Toddlers, ➤ Table sugar (sucrose) is a larger molecule (12 carbon Shortenings, several oils.
Children, Adolescents, and Adults) atoms).
Polyunsaturated and Monounsaturated - liquid at room temp.
➤ Sugars are found in sweets, and fruits and Vegetables
OUR GOAL AS MEAL PLANNERS: ➤ both are considered more healthful than saturated fats.
➤ To plan nutritious menus for family members ➤ Starches - complex carbohydrates ➤ Polyunsaturated fat sources: Vegetable oils like corn,
WITH DIFFERENT PHYSIOLOGICAL NEEDS. ➤ consists of long chains of simple sugar bound together. safflower, sunflower, cottonseed.
➤ To be able to modify regular menus for specific dietary ➤ found in grains, bread, peas, beans, and many vegetables ➤ Monounsaturated sources: olive oil and canola oil.
needs for a family member. and fruits. ➤ Both kinds of unsaturated fats are found in: other plant
products (whole grains, nuts, some fruits and vegetables.)
PHYSIOLOGICAL FUNCTIONS OF FOOD
➤ Fiber - group of CHO that cannot be absorbed and used by ➤ trans fats - occur naturally in small amounts.
1. Food gives ENERGY.
the body. ➤ they limit the body’s ability to rid itself of cholesterol that
2. Food BUILDS and REPAIRS our CELLS and TISSUES.
➤ Doesn’t supply food energy. builds up on the walls of arteries.
3. Food REGULATES our BODILY PROCESSES.
➤ Important for the proper functioning of the intestinal tract ➤ hydrogenated fats - fats changed from liquid to solid by
SPECIAL DIETARY NEEDS and the elimination of body waste. adding hydrogen atoms to the fat molecules (shortening and
➤ Doctors, with the help of RNDs prescribe the diets of sick ➤ May prevent cancer and helps decrease cholesterol in margarine). fats are members of a group of compounds called
individuals. blood. lipids.
➤ Our goal is to help our family member FOLLOW this ➤ Found in Fruits and Vegetables, especially raw, and Whole
prescribed diet at home. grains. ➤ cholesterol- a fatty substance linked with heart disease.
➤ We should consider their diets when planning our Weekly ➤ Soluble fiber- absorbs water and forms a kind of gel. ➤ collects on the walls of arteries and blocks the flow of
Menus. fond inside and between plant cells. blood to the heart and other vital organs.
➤ Insoluble fiber - also absorbs water, but less, and forms ➤ found only in animal products (egg yolks, butterfat, organ
6 MAJOR GROUPS OF NUTRIENTS bulk in the intestines. meats)
➤ Water ➤ Protein ➤ found in cell walls and other structural parts of plants.
➤ Fats/Lipids ➤ Minerals WHEN PLANNING THE FAMILY’S MENU
➤ Carbohydrates ➤ Vitamins WHEN PLANNING THE FAMILY’S MENU: ➤ Fats and Fatty Acids - 25-30%
➤ Carbohydrates - 50-60% of the diet for energy Saturated fatty acids - 10% or less
MACRONUTRIENTS AND MICRONUTRIENTS Polyunsaturated fatty acids - 10%
➤ add for people with dental problems
MACROnutrients MICROnutrients Monounsaturated fatty acids - 10%
➤ “mechanical soft” diets - separate
Needed in big amounts Needed in small amounts. ➤ Lessen for people with cardiovascular disorders especially
grams (g) mg or ug ➤ easy to digest
trans and saturated fat. Also Limit sodium intake.
Carbohydrates, Protein, Fats, Vitamins and Minerals ➤ cheaper than protein and fats.
➤ Restrict cholesterol-rich foods.
Water ➤ Consider family member with Diabetes in planning family
➤ Too much of any fat is bad for the health.
menu.
CARBOHYDRATES PROTEIN
FATS
➤ Compounds consisting of carbon, hydrogen, and oxygen ➤ The building blocks of the body.
➤ Supply energy to the body in highly concentrated form.
atoms. ➤ Essential for growth, building body tissues, and for basic body
➤ The body’s most important source of energy. ➤ Some fatty acids are necessary for regulating body functions.
functions.
➤ Body uses this first for energy… then fats. ➤ Carriers of Fat-soluble vitamins (A, D, E, K).
➤ Can also be used for energy (no CHO and CHON) ➤ Lacto-ovo-vegetarians - eat dairy and egg products as well as Saturated fatty acids - 10% or less
➤ Consist of substances called amino acids. plant products. Polyunsaturated fatty acids - 10%
➤ there are 9 amino acids the body can’t produce. (Essential ➤ Pesco-vegetarians - eat fish and plant products but not meat Monounsaturated fatty acids - 10%
Amino Acids) or poultry. They may or may not eat dairy and egg products. ➤ Protein - 15-20%

9 ESSENTIAL AMINO ACIDS VITAMINS

➤ Histidine ➤ Phenylalanine ➤ Present in food in extremely small quantities.
➤ Isoleucine ➤ Threonine ➤ Essential for regulating body functions.
➤ Leucine ➤ Tryptophan ➤ Doesn’t supply energy. Some must be present in order for
➤ Lysine ➤ Valine energy to be utilized in the body.
➤ Methionine ➤ lack of certain vitamins causes deficiency diseases.
➤ water-soluble (B vitamins and vitamin C) -not stored in the
11 NON-ESSENTIAL AMINO ACIDS body.
➤ Aniline ➤ Glutamine ➤ Thiamin B1 - pork, whole grains and fortified grains, nuts,
➤ Arginine ➤ Glycine legumes, green vegetables.
➤ Asparagine ➤ Proline ➤ Riboflavin B2 - Organ Meats, Milk products, Whole grains and
➤ Aspartic Acid ➤ Serine fortified grains.
➤ Cysteine ➤ Tyrosine ➤ Niacin - Liver, Meat, Poultry, Fish, Legumes
➤ Glutamic Acid ➤ B12 - Most animal and Dairy products
GUIDELINES FOR BUILDING A VEGETARIAN MENU ➤ Vitamin C - Citrus fruits, tomatoes, potatoes, dark green leafy
PROTEIN ➤ Offer dishes containing no ingredients of animal origin, to vegetables, peppers, cabbage, broccoli, cantaloupe, berries.
➤ complete protein - a food protein that contains all nine appeal to vegans. ➤ fat-soluble (A,D,E,K) can be stored in the body.
essential amino acids. ➤ Offer dishes containing dairy products and eggs for ➤ Vitamin A - Liver, butter and cream, egg yolks, green and
➤ Meats, Poultry, Fish, Eggs, and Dairy products contain vegetarians who eat those foods. yellow vegetables and fruits.
complete proteins. ➤ Select a variety of legumes, grains, and seeds, and use them ➤ Vitamin D - Fortified milk products. Formed in skin when
➤ incomplete protein - proteins that lack one or more of the in combinations that provide complementary proteins. exposed to sunlight.
essential amino acids. ➤ Complementary proteins don’t need to be on the same plate. ➤ Vitamin E - Unsaturated Fats (vegetable oils, nuts, whole
➤ Nuts, Grains, Dried Beans, and other Legumes. grains, etc.)
➤ complementary proteins - foods that, if eaten together, ➤ Use a wide variety of vegetables.
supply all the amino acids. ➤ Offer dishes made with tofu and other soybean derivatives. WHEN PLANNING THE FAMILY’S MENU
➤ What diet needs complementary protein? = VEGETARIAN ➤ To limit fat and cholesterol, consider using lowfat milk ➤ Add foods rich with vitamins. Refer to Major dietary sources
DIETS products, use eggs sparingly of each vitamin.
➤ Drink Vitamin Supplements in safe amounts.
VEGETARIAN DIET WHEN PLANNING THE FAMILY’S MENU:
➤ Is one consisting entirely or mostly of foods derived from ➤ Protein - 15-20% MINERALS
plants. ➤ For people with renal problems/insufficiency, limit protein. ➤ Also consumed in very small quantities.
➤ Most committed vegetarians fall into different categories. they may eat from the family menu as long as it doesn’t exceed ➤ Essential for regulating body processes.
the total protein allowed. ➤ Minerals that must be consumed in relatively large amounts
CATEGORIES ➤ For Handicapped Persons: Beware of leaving physical hazards (more than 100mg daily) are called major minerals
➤ Vegan- Eat plant products only. All animal products, including in the food especially when protein used has bones. ➤ Calcium, Chloride, Magnesium, Phosphorus, Sulfur, Sodium,
dairy products and eggs, are off limits.
and Potassium.
➤ Lacto-vegetarians - eat dairy products in addition to plant MACRONUTRIENT DISTRIBUTION
➤ Minerals that must be present in smaller amounts are called
products but will not eat other animal products. ➤ Carbohydrates - 50-60%
trace minerals.
➤ Ovo-vegetarians- eat eggs in addition to plant products. ➤ Fats and Fatty Acids - 25-30%
➤ Chromium, Copper, Flouride, Iodine, Iron, Manganese,
Molybdenum, Selenium and Zinc.
➤ too much of any of them can be harmful.

WHEN PLANNING THE FAMILY’S MENU

➤ Sodium, a component of table salt, is well known as a health
problem.
➤ Too much salt can contribute to high blood pressure.
➤ Reduce sodium in your diets.
➤ salt foods less.

WATER
➤ The adult body is 50-60% water by weight.
➤ Plays a role in all the body’s functions.
➤ Water forms a large part of most of the food we eat and all
the beverages we drink. 10 KUMAINMENTS
1. Kumain ng iba’t-ibang pagkain.
WHEN PLANNING THE FAMILY’S MENU 2. Sa unang 6 months ni baby, breastfeeding lamang;
➤ Adults should drink 6-8 glasses daily. mula 6 months, bigyan din siya ng ibang angkop na
➤ refer to the food guides for other age groups. pagkain.
3. Kumain ng gulay at prutas araw-araw.
NUTRITION TOOLS FOR MEAL PLANNING 4. Kumain ng isada, karne, at ibang pagkaing may
DAILY NUTRITIONAL GUIDE PYRAMID FOR FILIPINOS (FNRI- protina.
DOST) 5. Uminom ng gatas; kumain ng pagkaing mayaman sa
➤ Toddlers 1-6 yrs calcium.
➤ Children 7-12 yrs 6. Tiyaking malinis at ligtas ang ating pagkain at tubig.
➤ Teen - 13-19 yrs 7. Gumamit ng iodized salt.
➤ Adults - 20-39 yrs 8. Hinay-hinay sa maaalat, mamantika at matatamis.
9. Panatilihin ang timbang .
➤ Elderly - 60-69 yrs
10. Maging aktibo, iwasan ang alak; huwag manigarilyo.
➤ Pregnant
➤ Lactating